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Reviewed Parma-Style Carrot Cake

Wednesday, Jan 11, 2012 on Cooking Channel

"This is a wonderful recipe. I did make some changes, omitting the fennel, and using a combination of toasted hazelnuts and walnuts, in lieu of pine nuts. Just taste preferences. The finished cake is moist, slightly grainy due to the nuts (which makes for a great texture) and not overly sweet. Have made it in a tube pan, as well as, a loaf pan.""